摘要
将南瓜进行酶解,以得率为指标,得出南瓜的最佳酶解工艺条件为料水比2∶1、复合纤维素酶0.15mL/kg、果胶酶0.20mL/kg、温度45℃、反应时间120min,得率达89.3%。酶解南瓜浆经过乳化均质,喷雾干燥生产速溶微囊化南瓜粉粉末,喷雾干燥的最佳工艺参数为:进风温度185℃,出风温度80℃,进料量24.5mL/min,气流压力0.1MPa/cm2。
Make the pumpkin into enzymolysis and use the yield as index. The optimal paramerters of pumpkin enzymatic hydrolysis are: the rate of pumpkin flesh to water 2:1, 0.15 mL/kg cellulose Complex Phosphoesterasum enzyme, 0.20 mL/kg pectic enzyme and hydrolysis temperature 45 ℃, hydrolysis time for 120 min and extraction percentage arrived to 89.3%. Micro-encapsualtion technology and spray drying were used to produce pumpkin instant solid powder. The optimal parameters of spray drying were investigated at inlet andoutJet temperatures are 185 ~C and 80 ℃, respectively. Feed rate is at 24.5 mL/min and air pressure of feed is at 0.1 MPa/cm^2.
出处
《食品科技》
CAS
北大核心
2008年第7期74-77,共4页
Food Science and Technology
基金
教育部长江学者和创新团队发展计划项目(IRT0540)
“十一五”国家科技支撑计划项目(2006BAD27B00)
2006年南昌市攻关重点攻关及产业化项目
关键词
南瓜
酶解
微囊化
工艺参数
Pumpkin
enzymic hydrolysis
micro-encapsulation
technology parameter